Ingredients

2 (8-oz.) boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

6 tbsp. extra-virgin olive oil, divided

1 (8.5-oz.) jar sun-dried tomatoes packed in oil, drained, thinly sliced

6 garlic cloves, finely chopped

2 tbsp. finely chopped fresh thyme

2 (8-oz.) pkg. cream cheese, softened

2 oz. Parmesan, finely grated (about 1 cup), divided

4 oz. white cheddar, finely grated (about 1 cup)

Crostini, for dipping

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. In a medium, high-sided, ovenproof skillet over medium heat, heat 3 tablespoons of olive oil. Season the chicken breasts with salt and pepper. Cook the chicken, turning occasionally, until golden brown and an instant-read thermometer registers 165°F in the center, about 5 to 7 minutes per side. Transfer the chicken to a plate and let it cool slightly.

Step 2: Using the same skillet over medium-low heat, cook the sun-dried tomatoes, stirring occasionally, until slightly darkened and brick red, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute more. Add a splash of water and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Remove from heat.

Step 3: In a food processor, pulse the cream cheese, about three-quarters of the tomato mixture (including any bits from the bottom of the skillet), half of the Parmesan, and 1/4 teaspoon salt until smooth. Transfer this mixture to a large bowl.

Step 4: Shred the cooled chicken using your hands or two forks. Fold the shredded chicken into the cream cheese mixture, then spoon the mixture back into the skillet, spreading it evenly.

Step 5: In a small bowl, combine the cheddar, the remaining Parmesan, and the remaining tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken mixture in the skillet. Place the skillet on a baking sheet.

Step 6: Bake the dip in the preheated oven until the top is golden and bubbly, about 20 minutes. Serve warm with crostini for dipping.

Tips & Variations

Use rotisserie chicken as a shortcut to save time on cooking and shredding the chicken.

Substitute fresh thyme with dried thyme if needed, using about 1 teaspoon dried.

Try adding a pinch of red pepper flakes to the tomato mixture for a subtle spicy kick.

If you don’t have a food processor, soften the cream cheese well and mix thoroughly by hand or with a sturdy whisk.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip through step 5 and refrigerate it covered for up to 24 hours before baking. When ready, just bake as directed, adding a few extra minutes if it’s chilled.